Menu integration and costing
How to effectively integrate cold coffee options into a café menu, calculate costs, and price them for profitability while meeting customer expectations.
Brewed coffee
Microbial safety and shelf life
Why microbial growth is a concern in cold coffee, how to minimize risks, and best practices for safe storage and shelf life management.
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.
Siphon/vacuum pot fundamentals
The principles of siphon (vacuum pot) brewing, how it works, and how to optimize technique for clarity and theatrical presentation.
Clever Dripper steep-and-release
How the Clever Dripper combines immersion and percolation for an easy, forgiving brew method with balanced flavor.
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.